Whether you follow a fully vegan diet or you're just looking to eat a little greener, these easy vegan recipes are sure to appeal. From warming breakfast bowls and weekday lunches to plant-based dinners and snacks galore: take a look below at our pick of simple vegan meals you can make at home.
Start your day right with a plant-based breakfast that will keep you energised throughout the day. See below for your mix of make-ahead breakfast bowls,10-minute meals and leisurely weekend brunch inspiration.
Apple and pecan porridge with maple syrup
160g rolled oats
600ml alternative milk
30g unsalted pecans, chopped into smaller pieces
1 eating apple
Maple syrup to taste
Place the oats and alternative milk (or 600ml water) into a large pan over medium heat and add a tiny pinch of sea salt. Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
While the porridge is cooking, prepare the apple and pecan topping. Toast your pecan pieces in a small dry non-stick frying pan over medium heat for 3 to 4 minutes, or until lightly golden. Coarsely grate your apple onto a chopping board (core and all - minus the stalk!)
Finally, serve up your cooked porridge and stir through your grated apple and a little maple syrup, dividing the grated apple between bowls. Scatter the pecans on top then drizzle with a little extra maple syrup, if you like.
1 tbsp olive oil
280g extra firm tofu
100g cherry tomatoes, halved
½ small bunch of parsley, chopped
1 small onion, finely sliced
1 garlic clove, crushed
½ tsp turmeric
1 tsp ground cumin
½ tsp smoked paprika
Bread of choice, to serve (optional)
Heat the oil in a frying pan over medium heat and gently fry the onion for around 5-10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted bread, if you like.
Vegan blueberry pancakes
190g all-purpose flour
3 tbsp white granulated sugar
1 tbsp baking powder
¼ tsp salt
300ml vegan milk of choice
60g vegan butter, melted
125g fresh blueberries, plus more to sprinkle over pancakes
Oil or Vegan Butter for frying
Sift the flour into a mixing bowl then add the sugar, baking powder and salt. Add the vegan milk and melted vegan butter and mix into a batter. Fold 125g of blueberries into the batter.
Heat up a frying pan with a little oil or vegan butter and when hot, add a large spoonful of batter to the pan. Dot a few blueberries directly on top of the pancake as it cooks.
When the pancake has bubbles on the top and looks dry on the edges, flip it and cook it on the other side. Cook until both sides are browned and it’s cooked through.
Repeat until your batter is finished. Serve with extra blueberries and maple syrup.
Easy Vegan Granola
160g rolled oats
80ml maple syrup
80g peanut butter, or nut/ seed butter of choice
1 tsp vanilla extract
1/2 tsp salt
1 tbsp ground cinnamon
30g pumpkin seeds, or seeds of choice
60g walnuts, chopped
50g coconut flakes (optional)
40g dried fruit of choice (optional)
First, preheat the oven to 150C. Add the maple syrup or honey, nut/seed butter, vanilla extract, cinnamon, and salt to the base of a large bowl. Mix until evenly incorporated.
Next, pour in your oats, pumpkin seeds, almonds, walnuts, and coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated.
Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula. Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
If you're using dried fruit, sprinkle this over the granola, using a spatula to gently toss the mixture Serve as desired - with vegan yoghurt or vegan milk of choice. Store your leftovers at room temperature or in the refrigerator (recommended for crunchier granola) for up to one month.
Vegan fruit smoothie
200ml almond milk, or vegan milk of choice
160g frozen strawberries
60g apple cut into cubes
1 tbsp peanut butter
Add all your smoothie ingredients to a blender.
Blend until completely smooth. Transfer to a glass and enjoy.
Looking for the best vegan lunch recipes? The hunt is over; keep scrolling for your fix of pasta salads, warming soups, flavourful sandwiches and more.
Hummus pasta salad
400g can chickpeas, drained and liquid reserved
1 tbsp tahini
2 tbsp extra virgin olive oil
½ garlic clove
½ lemon, zested and juiced
250g short pasta of your choice
50g baby spinach, roughly chopped
200g cherry tomatoes halved
¼ cucumber, quartered lengthways and cut into small triangles
75g pitted olives of your choice, roughly chopped
Boil a kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.
Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse under cold running water for a few seconds until cool.
Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick.
Vegan burrito bowl
1/4 cup brown rice or quinoa
1 or 2 handfuls of tofu
2 tbsp hummus
1 handful spinach or green leaves of choice
1/2 cup black beans or chickpeas drained and rinsed
1/4 cucumber, thinly sliced
1 handful of purple cabbage, thinly sliced
1 handful of broccoli, chopped into florets
1/4 avocado, sliced
1 handful of mixed seeds
Cook brown rice according to package directions. Cook your tofu to your preference (pan fried for a few minutes, cooked in an air fryer for 10 minutes or in the oven at 200C for 20 minutes).
Assemble all of your ingredients in the bowl, starting with your rice, then one-by-one adding your tofu and vegetables, avocado and beans in different sections of the bowl.
Finish off your bowl with a big dollop of hummus and there you have it! A quick and healthy lunch.
Roasted butternut squash soup
1 med-large butternut squash
2 tbsp coconut oil, olive oil or butter
1 large crisp apple, diced
2 large shallots (or 1 onion), diced
5 fat garlic cloves, roughly chopped
1 tsp fresh ginger, roughly chopped
1 tbsp fresh sage, plus more for garnish
3 1/2 –4 cups vegetable stock
1 tsp salt
1/2 tsp fresh cracked pepper
Freshly grated nutmeg (about 1/4 tsp - or ground)
1/2– 3/4 cup coconut milk (from a can)
1–2 tsp maple syrup
1/2 teaspoon apple cider vinegar
Preheat oven to 425F, 220C, 200C fan. Split the butternut in half lengthwise, and place open side down, on a greased or parchment-lined, rimmed sheet pan. Roast for 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
While the butternut is roasting, chop the onion, apple, garlic, and ginger and herbs.
Heat oil in a large heavy bottom pot or dutch oven, over medium heat. Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs, turning the heat down to med-low for one more minute.
When the butternut is tender, flip them over, let them cool down, enough to handle, and then scoop out the seeds. Scoop out flesh and place in a bowl, you should have 3 3/4 to 4 cups.
Add the apple-onion mixture to the same bowl.
Then, blend in batches with the veggie stock until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel– to prevent a blender explosion) If you prefer a thicker soup, add less water, thinner soup, and more water.
Add the blended soup back into the same pot and warm over low heat. Add salt, pepper, and nutmeg. Stir in your choice of milk to desired richness.
To serve, divide among bowls, sprinkle with maple-glazed pumpkin seeds, crispy sage leaves, and sautéed apple.
Vegan fajita-style vegetable wrap
1 tbsp vegetable oil
2 red or yellow peppers, cut into strips
1 sliced red onion
1 crushed garlic clove
½ tsp chilli powder or chilli flakes
½ tsp smoked paprika
½ tsp ground cumin
Juice of 1 lime
1 courgette or/ and 1 aubergine
Small bunch of coriander, finely chopped
4 large or 8-12 small tortillas
1 sliced avocado
Dairy-free yoghurt to serve (optional)
Fry your onions and peppers over a medium heat for 6-8 minutes, or until they start to turn golden brown. Add the garlic and spices to the mix and continue to fry for another minute until fragrant. Add half of the lime juice and season, then transfer to a serving dish and keep warm while you heat the beans.
Tip the black beans into the same frying pan and add the remaining lime juice. Season well, and stir until warmed through and coated in any remaining spices from the pan. Stir in most of the coriander.
Warm your tortillas before plating your meal. Serve the wraps with peppers, beans, avocado, dairy-free yoghurt, extra coriander and a few lime wedges if you like.
1 red onion, finely sliced
4 tbsp red wine vinegar
1kg of ripe tomatoes
1 garlic, minced
2 Tbsp capers
Handful of basil
½ large loaf of sourdough or 400g pasta
Add your sliced onion to a small bowl with the red wine vinegar and a good pinch of salt. Mix well and set aside for at least 10 mins.
Core and and cut your tomatoes into chunks, then add them to a large the bowl along with all of the juices they release and your minced garlic.
Drain the onions and add to the bowl with the capers, basil, a large pinch of salt, a good drizzle of olive oil and a squeeze of lemon juice. Mix well. Taste for seasoning – it should be bright and zingy, so add more salt/lemon juice as needed.
Now simply tear up your bread (ideally a few days old works best) into large pieces and add to the bowl, mixing well to soak in all the juices. Or, if you're using pasta, cook up the pasta and mix in a similar way.
From one-pot plates of pasta and meat-free fajita recipes to bubbling bowls of creamy curry, feast your eyes on our collection of speedy vegan supper recipes.
2 tbsp olive oil
15g vegan butter
125g shallots or pearl onions, halved
1 carrot, thickly sliced
1 garlic clove, crushed
1 tsp tomato purée
2 tsp plain four
125ml fruity red wine
150ml vegetarian stock
2 sprigs thyme
625g mixture of mushrooms
Heat 1 tbsp olive oil and vegan butter in a heavy-based pan. Add the shallots and cook for 5 minutes before adding the carrot and cooking for another 5 minutes until soft. Next, stir in the garlic, tomato purée and flour and cook for 1 minute until the vegetables are well coated.
Pour over the wine, stirring well to ensure the sauce is smooth. Leave to simmer for a couple of minutes until the wine has reduced by half. Add the stock and sprig of thyme and cook for another 10 minutes.
Meanwhile, heat the remaining tbsp of oil in a frying pan. Cook the mushrooms for a couple of minutes, then add to the saucepan, along with any juices and simmer for 5 minutes. Scatter over some thyme leaves and serve.
Creamy tomato one-pot pasta
225g dry pasta
1/2 tbsp veggie bouillon powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
3 garlic cloves, minced
1 medium onion, chopped
125g zucchini, chopped
85g red pepper, chopped
120g canned coconut milk
Add all ingredients to a large pot (or skillet with deep sides) and stir to combine. Bring it to a boil over high heat.
Once it starts boiling, reduce the heat to low and set the timer to 12 minutes. Cook until the pasta is al-dente, stirring every few minutes. Depending on the type and shape of the pasta, the cooking time will vary.
Serve in bowls, garnish with fresh herbs like parsley, and enjoy!
Sweet potato satay curry
1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
1 thumb-sized piece of ginger, grated
3 tbsp Thai red curry paste (check the label to make sure it’s vegan)
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
200g bag spinach
1 lime, juiced
Cooked rice, to serve (optional)
Dry roasted peanuts, to serve (optional)
Melt 1 tbsp coconut oil in a saucepan over medium heat and cook 1 chopped onion for 5 mins or until soft. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, cooking for a further minute until fragrant.
Next, stir in 3 tbsp of Thai red curry paste, along with 1 tbsp of smooth peanut butter and your chopped-up sweet potato. Add 400ml coconut milk and 200ml water. Bring this to a boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
Lastly, mix in 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice. If you want, sprinkle over a few dry roasted peanuts.
2 tbsp olive oil
75g vegan butter
1 tbsp shop-bought harissa
6 tbsp vegan yoghurt
1 small garlic clove, crushed
1 tbsp chopped coriander
Heat the oven to 200C/190C fan/gas 6. Pierce your aubergines a few times with the tip of a knife, then brush with olive oil and put on a baking sheet. Roast for 40-45 mins, or until the aubergines are completely tender.
Melt the vegan butter in a pan, then stir through the harissa. Next, mix the vegan yoghurt with garlic. When ready, cut your aubergines in half, opening them up like a baked potato, before seasoning and spooning your yoghurt mix and drizzling harissa butter on each. Scatter over coriander to serve.
Tomato and cauliflower traybake recipe
Large head of cauliflower
4 garlic cloves
1 bunch of spring onions
12 green olives (stone in)
2 x 400g tins quality plum tomatoes
50g whole almonds
10g fresh parsley
Extra virgin olive oil
couscous or crusty bread, to serve (optional)
Preheat the oven to Gas 6/ 200°C/ 180°C fan. Discard any tatty cauliflower leaves, then cut the cauliflower into quarters and place everything in a deep baking tray. Rub all over with 1 tbsp olive oil and a pinch of sea salt and black pepper, then roast for 15 minutes.
Meanwhile, place a large, casserole pan on medium heat with 1 tbsp olive oil. Peel and finely chop the garlic, and finely chop the white parts of the spring onions, saving the greens for later, then add to the pan and cook for 2 minutes.
Destone the olives and add to the pan with the tomatoes and ½ a tin’s worth of water, breaking them up with a wooden spoon, then season. Remove the cauliflower from the oven and pour the sauce around it, then bake for a further 25 minutes, or until the sauce has thickened and the cauliflower is tender.
Meanwhile, bash the almonds using a pestle and mortar (or finely chop), and set aside. Now make a gremolata. Finely chop the parsley (stalks and all) and the greens of the spring onions, then place in a small bowl. Finely grate in the lemon zest, squeeze in the lemon juice, stir through 1 tbsp extra virgin olive oil and season to taste.
Spoon the gremolata over the cauliflower and scatter the smashed almonds over the top. Delicious with fluffy couscous or crusty bread.
One for the sweet and savoury lovers amongst you, these recipes are full-on flavour and easy to make. Keep looking for your fill of vegan snack recipes that are sure to keep you satiated and satisfied all day long.
Coconut and peanut spiced energy ball
260g smooth peanut butter
120ml maple syrup
130g whole rolled oats
100g shredded coconut flakes OR raisins
2 tsp mixed spice
Place the peanut butter in a medium saucepan over a small heat and keep stirring until melted and runny. Add maple syrup and keep stirring to combine both, until you have a super smooth consistency. Take off the heat.
In a medium bowl, mix the oats, shredded coconut and mixed spice together. Add to the peanut butter and maple syrup mixture and combine all together. Using your hands (or a cookie dough scoop), roll the mixture between the palms of your hands into small balls and place them on the baking tray lined up with parchment paper. Once you have used up all the mixture, place the tray with balls into the fridge for at least a couple of hours.
Roast potato focaccia
3 tsp sea salt flakes
4 tbsp extra virgin olive oil, plus extra for the bowl and tin
500g strong white bread flour
7g fast-action dried yeast
250g, cold, roughly chopped roast potatoes
2 sprigs rosemary, cut into small sprigs
A handful of black pitted olives, drained and sliced
Dissolve 2 tsp of salt in 300ml of warm water, then stir in the extra virgin olive oil. Put flour and yeast in a large bowl and mix in the water. Knead this for a few minutes, then tip out onto a work surface and knead for another 10 minutes until smooth and elastic. Put into an oiled bowl and cover. Leave to rise in a warm place for 1 hour or until doubled in size.
Oil a 30cm x 20cm roasting tin, as well as your hands. Tip the dough onto the tray and spread it out into the corners with your oiled hands. Cover and leave to rise again for 30 minutes.
Heat the oven to 220C/fan 200C/gas 7. With oiled fingers, poke holes into the risen dough to create small pockets. Press into the corners of the tin again, as it will be easier to shape now the gluten has relaxed. Gently press the potatoes into the dough, along with the small rosemary sprigs and olives. Drizzle with more oil and scatter over the remaining salt.
Bake for 25-30 minutes or until the bread is golden and crisp, and the potatoes are crunchy. Leave to cool for 5-10 minutes, then transfer to a wire rack to cool, or to a board and serve warm.
140g dairy-free spread
140g soft light brown sugar
2 tbsp golden syrup
175g rolled oats
75g chopped nuts of your choice
75g dried fruit (such as raisins, dried cranberries and chopped apricots)
Heat the oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with baking parchment. Put your dairy-free spread, sugar and syrup in a saucepan and melt over medium heat.
Next, remove from the heat and tip in the oats, chopped nuts and dried fruit. Once well mixed, transfer this to the tin, spreading the mixture out with the back of a spoon.
Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares.
Vegan lemon cake
100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
The zest of 1 lemon and juice of ½
150g icing sugar
Juice of ½ lemon
Heat your oven to 200C/180C fan/gas 6. Oil a loaf tin and line it with baking parchment. Next, mix your flour, sugar, baking powder and lemon zest in a bowl, before adding in oil, lemon juice and 170ml cold water. Mix until smooth.
Pour this mixture into the tin and bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make the icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake). Once you have iced your cake, wait for this to harden and then enjoy!
Pan con tomate
2 Large Ripe Tomatoes
1 Loaf of Sourdough
2 Cloves of Garlic
2 Big Pinches of Maldon Salt
100ml Olive Oil
Chop your tomatoes in half and grate them into a bowl. Pour in a big glug of olive oil, season with salt to taste and stir together.
Thinly slice your sourdough into 1cm thick pieces. Place a pan over medium heat and pour in a large glug of oil. Add your slices of bread and fry until golden brown and crisp. Flip and repeat on the other side. OR for a healthier version, toast your bread instead.
Peel your garlic, remove the fried sourdough from the pan and brush over with the raw garlic. Spread a generous amount of your tomatoes over the sourdough. Drizzle over a small glug of olive oil and tuck in.
If you are interested in more recipes and kitchen tips, take a look at our cooking courses below.